Khandeshi Masala KhichdiLuke Coutinho
A Maharashtrian special, Khandeshi Khichdi gets its name for “khanda” meaning onion and “khichdi” means mixture. In this recipe rice is cooked in the mixture of lentils, onion, tomato and spices.
- 1 cup rice (parboiled, soaked for 8 hours)
- ½ cup moong dal/green gram split (soaked for 8 -10 hours)
- 5 cups water (approx. 1x the quantity of rice and 2x the quantity of dal)
- 1 onion – finely chopped
- 1 tomato – finely chopped
- 4-5 garlic (chopped)
- 1 tsp jeera/cumin seeds
- 1 tsp haldi /turmeric powder
- 2 tsp garam masala powder (mixture of ground cinnamon, cloves, nutmeg, coriander seeds, peppercorns)
- ½ tsp red chili powder
- 1 tbsp cold pressed coconut oil
- Pink salt to taste
Time required: 30 mins
- Wash rice and moong dal, drain and keep aside.
- Heat coconut oil in pressure cooker pan, add seeds and allow them to splutter, then add garlic and onion. Sauté till onion turns pink.
- Add tomato, once tomato starts leaving oil add turmeric, garam masala and red chili powder.
- Now add water (approx. 1x the quantity of rice and 2x the quantity of dal/lentil) and then add salt.
- Once the water starts boiling add rice and dal.
- Cover and pressure cook (3-4 whistles) the khichadi. Smear some A2 ghee and serve hot.
- Simple, wholesome and nutritious meal which is complete in terms of amino acid profile.
- Contains essential vitamins and minerals such as vitamin C, vitamin B complex, magnesium, potassium, calcium and phosphorus.
- Rich in spices that not only adds anti-inflammatory benefit but also aids digestion.
- Easy one pot meal that can even be prepared during working days.
DOWNLOAD PDF: Khandeshi-Masala-Khichdi
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